Hello friends! I had full intentions of doing a “What I’m Cooking” newsletter last week, but between a late Labor Day, back-to-school chaos, and a surprise cold, I just couldn’t get to it. But never fear, this newsletter is loaded with all that September brings, and this is honestly all I want to eat right now.
But first, some housekeeping details.
Shubha Swaminathan is the winner of the Weeknight Simple cookbook giveaway for Grace Elkus’s Protein-Packed Vegetarian! Congratulations! You’ll be hearing from me shortly.
I also officially graduated from my Ayurvedic nutrition studies after almost a full year of training, and I’m so grateful for this incredible body of knowledge that has enriched the way I think about food from the inside out. I don’t think I can look at carbs, protein, and fiber quite the same way again.
Because it’s so much more than the grams. It’s how a food is prepared, what it’s combined with, the season you’re eating it in, and, perhaps most importantly, the person eating it. You’ll be hearing lots more from me on the topic, including some special workshops and 1:1 work over the next few months, so stay tuned. And if you’ve been following along closely, you may have already noticed some of these changes and nuances creeping into my recipes, particularly around digestion, preparation, and seasonality.
Which brings me to this month’s recipes.
September is that shoulder season between summer and fall, and in New York City, it’s fast becoming one of my favorite months of the year. Spring is too cold, summer is too humid, and winter is too unpredictable. September? It’s finally cool enough to turn the oven on, but the markets are still gloriously overflowing with zucchini, corn, eggplant, and tomatoes. So, no surprises, that’s exactly what we’re working with in this edition of Weeknight Simple.
Now, Ayurveda and nightshades don’t always get along, but the foodie in me simply cannot let this bounty pass by. So rather than thinking in absolutes, we pay attention to how we prepare and combine them. We cook them until soft and caramelized, use plenty of olive oil, layer in whole grains and lentils, and finish with mounds of fresh herbs.
In fact, when I created the shopping list this month, I was genuinely surprised by how few spices I’d used. Completely out of character for me! But perhaps that’s the point. These glorious late-summer vegetables don’t need much. A little heat, some time, good olive oil, and fistfuls of fresh herbs.
And that’s September on a plate.
P.S. I also realized as I sat down to send this that today marks the anniversary of 9/11 (link to the beautiful drone tribute). Twenty-five years have passed, and I’m not sure time always heals so much as we learn how to carry what happened. So today, I dedicate these recipes to the resilience of New Yorkers, this city I love, and the way food has always had a remarkable ability to bring people together.
For those who are new around here, Weeknight Simple is my monthly recipe club where you get:
3 protein-rich dinner recipes, like the ones in this newsletter
A bonus recipe every month, could be breakfast, dessert, an exclusive from a new cookbook, etc. or occasional free workshops/giveaways
A comprehensive shopping list, organized by supermarket aisle
Access to the full recipe index, with dozens of recipes and counting
If you wish to stay a free subscriber, you get to vote on which recipe will be featured in next week’s free newsletter—so don’t miss the poll at the bottom.
And now, here’s what’s on the menu this month.
Moong Bean & Red Rice Burrito Bowl
White rice and black beans are perfectly wonderful, but what happens when we give the classic burrito bowl a little Ayurvedic spin?
Both moong beans and red rice are renowned in Ayurveda as pathya, foods considered wholesome and suitable for regular consumption. Moong in particular is prized for being relatively easy to digest for most people. If you’ve ever struggled with beans, this is a good one to experiment with. Here, we soak both the moong and red rice before cooking, one of those simple preparation techniques I’ve become increasingly a fan of through my Ayurvedic studies.
Then we bring the bowl firmly into late summer: stovetop-roasted zucchini and sweet corn, a juicy pico de gallo made with cherry tomatoes, avocado, and a lip-smacking cilantro cottage cheese crema that sneaks in another layer of protein.
Finish with a squeeze of lime and you’ve got my burrito-bowl take on shad rasa, the six tastes of Ayurveda, all layered into one very satisfying lunch.
Farro & Lentil Ratatouille Salad
This warm salad was inspired by the lentil ratatouille I enjoyed at the restaurant Sant Ambreaus this summer in Southampton, over a delightful and leisurely lunch with my sister. My version pairs chewy farro with black Beluga lentils, a powerhouse of protein and fiber that also holds its shape beautifully.
Then comes a speedy ratatouille of eggplant, zucchini, bell pepper, tomatoes, and onions, cooked together until soft, concentrated, and lightly caramelized. From an Ayurvedic perspective, cooking transforms all those raw vegetables, making the meal warmer, softer, and more grounding, particularly as we begin inching toward fall.
Finish it with crumbled feta, crunchy pumpkin seeds, and a generous mound of fresh basil and parsley. It’s hearty without feeling heavy, packed with texture, and perhaps even better the next day once all those flavors have had a chance to mingle.
Einkorn Zucchini Bread w/Ricotta & Tomato Beans
I don’t know why it took me this long, but I finally tried the Zucchini Bread from my cookbook with Einkorn flour and the results are chef’s kiss. It’s fluffier and more neutral tasting than the original gluten-free version, though I still love that one too.
Then there’s my September non-negotiable: tomato confit. This time, I added cannellini beans and made a faster version that still gets sweet, melty, and caramelized, and somehow works spectacularly over everything from bread to eggs to pasta.
Here, I pile the tomato beans over a thick swipe of ricotta on the zucchini bread, with fresh basil and toasted pine nuts on top. Serve it as a crowd-pleasing appetizer, or pair it with one of the soups from my index for a full meal because, guess what, soup season is here to stay!
If you prefer to stay a free subscriber, please take the poll below to choose which recipe you want the most. The winning recipe will be sent out in my free newsletter next week.